Vegan Rosemary Smashed Potatoes - recipe by Jazzy Vegetarian Laura Theodore

by Esther Milne January 18, 2019

Vegan Rosemary Smashed Potatoes - recipe by Jazzy Vegetarian Laura Theodore


These little darlings are a fun and flavorful way to present potatoes. The inside pulp stays nice and tender while the outside gets crispy. Serve these on the side for any party meal, even breakfast!


    How to make Rosemary Smashed Potatoes

    1. Fit a steamer basket into a medium sauce pan with a tight-fitting lid.
    2. Add 2 to 3 inches of cold water, then add the potatoes.
    3. Cover and bring to a boil. Steam the potatoes for 10 minutes.
    4. Transfer the potatoes to a large bowl and let cool 10 minutes.
    5. Meanwhile, preheat the oven to 375 degrees F.
    6. Line a large, rimmed baking sheet with unbleached parchment paper.
    7. Add the PAPA VINCE olive oil, rosemary and PAPA VINCE sea salt to the potatoes and toss to lightly coat, using a large spoon, letting the excess olive oil and rosemary run to the bottom of the bowl.
    8. Arrange the potatoes, about ½-inch apart, in a single layer on the prepared pan.
    9. Using a sturdy, flat spatula, “smash” each potato so it is slightly flattened.
    10. Brush the tops of the flattened potatoes with the olive oil-rosemary mixture that settled into the bottom of the mixing bowl.
    11. Roast for 50 to 60 minutes, or until the potatoes are golden brown and slightly crispy. Season with more sea salt, if desired, while still hot.
    12. Let cool 10 minutes and serve warm.

    Preparation Time

    • Prep Time: 20 mins
    • Cook Time: 60 mins
    • Serves: 6-8 people

    √ Mediterranean Diet √ Vegan




    Esther Milne
    Esther Milne


    Also in Recipe

    Baked Potatoes with Lemon & Fennel
    Baked Potatoes with Lemon & Fennel

    by Esther Milne February 13, 2020

    Chef Federico invites us into his home in Rome, Italy where he & his mom make some oven baked potatoes with lemon & fennel.

    Continue Reading

    Zucchini Noodle Salad
    Zucchini Noodle Salad

    by Esther Milne January 23, 2020

    This is a quick & easy Keto friendly recipe that you can put together in less than 10 minutes.  Zucchini is high in water & fiber and low in carbs so it's a great choice to include on the Keto diet.  By making your own dressing with EVOO & Lemon Olive Oil, you're adding good healthy fats to your diet that will nourish your body & make you feel fuller for longer.

    Continue Reading

    Crispy Brussel Sprouts with Lemon Olive Oil
    Crispy Brussel Sprouts with Lemon Olive Oil

    by Esther Milne January 16, 2020

    The Lemon Olive Oil pairs beautifully with these mini cabbages but you can also use Papa Vince Extra Virgin Olive Oil if you prefer.  This recipe is not only delicious but is compatible with all the popular low carb, high fat diets.

    √ Keto Diet    √ Mediterranean Diet   √ Whole30 Diet    √ Paleo Diet    √ Vegan

    Continue Reading